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Skilly'n'duff 3 scoops crisco shortening

3 medium potatoes

5 large eggs

Salt and peel potatoes and cut into small cubes. (The size doesnt matter, whatever your preference is.) Put the potatoes in a frying pan with the crisco shortening. Start frying them on medium low. Next, while watching the potatoes and stirring them regularily, break the eggs into a bowl and beat them. When the potatoes are brown and almost fully cooked, pour the beaten eggs into the frying pan. Wait a few minutes until the eggs are almost hard. Then flip the outsides of the egg into the middle. Do it gently though. Repeat this once more. Once you are done with that, you dont have to worry about flipping them gently anymore. Just flip them a few more times until the eggs are sticking to the potatoes. Add salt to taste. All that is left to do is get them out of the pan and enjoy. Ray Stormslash
Candy Nut Squares 2 cups of of any nuts(walnuts work best)

half cup of butter

1 cup of cream

1 cup of honey

3 cups of sugar

1.cook mixture of sugar, honey, cream, and butter on medium temperature.
2.stir constanyly until it forms a soft ball.
3.remove heat and add walnuts.
4.beat the mixture until it thickens.
5.pour into a buttered dish.
6.let cool than cut into squares.
Maylia the Vixen
Blackberry Tarts 4 cups blackberries

Sugar to taste (Usually about 2/3 cup)

TART SHELLS

3 cups flour

1 teaspoon salt

1 cup shortening

7-8 tablespoons water

Prepare washed berries with sugar, set aside. Preheat oven to 350 degrees. Sift flour and salt. Cut in shortening. Add water 1 tablespoon at a time, tossing with a fork. Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts. Fit the dough circles into muffin pan like small pies. Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned. Let cool and enjoy. Nightstar Windblaze the Assassin
Seaside Foam 3/4 cup coke

about a pinch of cinnamon

2/3 cup grape juice

2/3 tbsp lime juice

Mix grape juice, lime juice, and cinnamon. Stir well. Add coke. Wait 'till fizz gets as high as it'll get. ENJOY! I recommend you drink through a straw. Maylia the Vixen
Seaweed Munch Dulse (A type of seaweed)

Croutons or saltines

3 tablespoons of tomato soup

All there is to it is mix the seaweed, crackers, and 3 tablespoons of tomato soup together in a bowl until it's just a sloppy mess there. Trust me, it's delicious for hungry corsairs! Iceclaw
Burnin'-Water-Shrimp-on-a-Stick 2 pounds of fresh watershrimp

Hotroot pepper

Sticks

Put the Water Shrimp on sticks and sprinkle hotroot pepper on them and roast into a fire. GREAT FOR TRAVELING AND CAMPOUTS. Leurc Fieht Nailliv
Apple Nut Bread 2 bowl bread batter

3-4 crushed apple pieces

1/4 pawful of chopped nuts

Stir apple pieces and nuts into bread batter and bake for an hour. Leurc Fieht Nailliv
Black Currant Pie 1 cup black currants

1 pawful of sugar

1 cup of milk

Mix all ingredients. Beat for about five minutes, or until a paste is formed. Add Black Currant juice for more taste. For use with Pie Crust. Leurc Fieht Nailliv
Banana Cereal 1 banana

Milk or cordial

Brown sugar

Take a banana and chop it up into small pieces. Put them in a bowl and add some milk or cordial. Then put in some brown sugar for a little bit more sweetening. Leurc Fieht Nailliv
Cherry Pie 4 tablespoons quick cooking tapioca

1/8 teaspoon salt

1 cup white sugar

4 cups pitted cherries

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

11/2 tablespoons butter

1. Preheat oven to 400 degrees F(205 degrees C) Place bottom crust in piepan. Set top crust aside covered. 2. In one large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie in a foil lined cookie sheet--in case of drips. 3. Bake for 50 minutes in preheat oven, until crust is golden brown. Leurc Fieht Nailliv
Apricot Bread 1 cup apricots

1 cup flour

Yeast

Mix the ingredients in a large bowl. Then bake at 400 degrees for thirty minutes or until golden brown. Serve warm. Leurc Fieht Nailliv
Lemonade Lemons

Sugar

Water

1. Take a glass/jug of water
2. Squeeze lemon juice out of the lemons into the water
3. Add sugar until it tastes good.
Arrow
Fruit Salad Any fruit of your choice

Yogurt

Honey (optional)

1. Cut up the fruit
2. Put it all into a bowl
3. Add the yougert and stir it altogether
4. If ya want you can dribble honey on top.
Arrow
Apple Cider Strawberries

Pears

Apples

Mix them all together and add a little october ale to bitter the taste. Don't add to much strowberrys or it will be to sweet. Add more pure apple juice, and some bitter lemon juice. This will make it taste nice and bitter. Leurc Fieht Nailliv
Vermin Soup 2 rat's eyes

A bunch of ferret fur

A weasel's tail

Some stoat stench

Fox ears

Put all the ingredients into a big bowl, fill it with lakewater, and cook till the water boils. Let it cool down for a while, then serve. Great for feasts after a battle! Leurc Fieht Nailliv
Steamin' Redfish Platter One very fine specimen of a Mexican Redfish

fresh water

juice from a swordfish steak

hotroot pepper

celery

Roast the redfish for as long as you want. I say until the outer edges start to get a little orange. Put it on a plate. Mix the water and the juice from swordfish meat together in a pot, and smother the fish in the light sauce it makes. Chop up the celery into tiny little pieces, as small as you can get. Sprinkle it over the fish. Then finish it by putting a dusting of hotroot pepper over it. I've noticed it's especially enjoyed by weasels and stoats. Maybe because of the hotroot pepper in there. Iceclaw
Candied Nuts/Fruit nuts

fruit

honey

Take either some fruit and chop it up or take some nuts. Dunk each peice of fruit/nut into the honey. Then lay the out somewhere were the honey can harder a bit. Then enjoy! I warn you though, they don't last long... Arrow
Apple and Peanut Butter Snack apples

peanut butter

Cut apples up into little bit size peices, then melt some peanut butter and pour it over top. Or you can just cut an apple in half, cut the core out of the middle, and spread peanut butter on it. It actually tastes very good. Arrow
Honey Drops Honey its easy as pie, put drops of honey on a cookie sheet and let them harded, then enjoy, there very sweet Arrow
Candied Chestnuts Chestnuts
Sugar
Melted candy
Honey
1. Mix the Honey with the candy.
2. Coat the chestnuts with the mixture.
3. Sprinkle sugar on each one.
4. wait for the candy and honey mixture to dry.
5. TUCK IN.
Ruddertail
Honey Lemonade 6 teaspoons honey
1 cup lemon juice
1 lemon
First mix the honey and the lemon juice together.
Second smash up the lemon.
Third mix smashed lemon with honey/lemon juice.
Fourth drink it up.
Leurc Fieht Nailliv
Shrimp'n'hotroot Soup Ten Pawfuls Paprika
Three Pawfuls Ground Pepper (or Peppercorns)
three green onions(diced)
two cups pure spring water
One clove elephant garlic (diced)(optional)
1 pawfull Chili powder
One cup Freshwater Shrimp
Mix water, pepper and paprika together and heat it for 5 minues at the lowest possible temprature. Slowly add green oinions, shrimp and garlic. Slow boil it and let it cool for 1 minute. Add chili powder and enjoy. Vary the amount of pepper depending on how spicy a soup you want. Very good but spicy! Drabane Darksun
Stew of Ironbellies Any old thing that isn't molding
seafood
meat
veggies
anything
Get a big cauldron and fill it halfway with water. Put you shrimp, lobster, crab, octopus, anything in. Then put meats like beef, turkey, bird, anything. add yer veggies. basically anything green around. Stew for a few hours and eat. If you're alive an hour after, it's a good recipe. Fang BrushTail
Candied Chestnuts Chestnuts
Honey
Sugar
Take each chestnut and roll in honey, then coat with another layer of sugar and set in fridge over-night. Then eat, chew, then swallow hehe Jerako
Fort Nightshade Layer Cake Rectangular Shaped different Sized (each one smaller then the one before Cakes X 5
Purple Icing
Marzipan
Candied Chestnuts
Candles (Optional)
1. Get the First cake (the biggest)and stud it with candied chestnuts.
2. Ice the cake with the PURPLE Icing.
3. before the icings dried put the second cake one (The Second Largest) and do the same but put this one on top of the last one
4. Wait till the icing has dried and ice the next cake on and do the same
5. and so on and so forth until the last and smallest cake is placed and then you ice the cake purple as normal stud it with candied chestnuts on the sides NOT on top.
6. Make a marzipan figure of Snowstar Fleetpaws or whateva and place it on top.
7. TUCK IN.
8. You could ad candles (Possibly with purple wax) on each layer to make an effect.
Ruddertail
Honeyed Apples Apple
Honey
Raisons
CUT CORE OUT OF APPLE PUT RAISONS INSIDE POUR HONEY OVER AND HEAT IN OVEN FOR 30 MINUTES LET THEM COOL THEN WALA Russano
Double Choclate Cream Pie 1/2 cup milk.
1 1/2 cups miniature marshmallows or 16 large marshmallows.
1 bar (*ounces) milk chocolate candy, chopped.
1 cup whipping (heavy) cream.
1 package (6 ounces) ready to use chocolate flavored pie crust.
Strawberry slices if wanted.
Mint leaves, if wanted.
1. Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds sightly when dropped rom spoon.
2.Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipping cream. Pour into pie crust.
3.Refrigerate uncovered for at least 8 hours until set. Garnish with strawberry slices and mint leaves. 12 servings.
Special addition: Drizzle melted chocolate around the edge of the pie.
Kauejika Frettchen
Roaringburn Current Bread Crisps 3 tablespoons margarine or butter, softened.
3 tablespoons crumbled feta cheese.
12 thin slices French bread.
3 tablespoons chopped Greek olives.
1. Heat coals or gas grill. Mix margarine and cheese; set aside. Cover and grill bread 5 to 6 inches from medium heat 3 to 5 minutes or until lightly toasted.
2. Spread margarine mixture over toasted sides of bread. Sprinkle with olives. Cover and grill bread, olives side up, 3 to 5 minutes or until cheese is melted. 6 servings.
Kauejika Frettchen
Sweet Potatoe Slices 3 pounds sweet potatoes or yams.
1/3 cup margerine or butter, melted.
1/2 teaspoon salt.
Marinara sauce, warmed, if wanted.
Variation: For a spicy flavor, stir 1/4 teaspoon ground cinnamon or ground red pepper into the margerine mixture.
1.Heat coals or gas grill. Peel the sweet potatoes and cut into 1/2 inch digonal slices.
2. Heat 1 inch water to boiling in a 3 quart saucepan. Add the sweet potatoes. Cover and heat til boiling; reduce heat to low. Simmer about 12 minutes or until almost tender; drain. Mix margarine and salt.
3. Grill sweet potatoe slices uncovered 4 inches from medium heat about 20 minutes, brushing frewuently with margarine mixture and turning once until tender. Serve the sweet potatoes with marinara sauce. 6 servings.
Kauejika Frettchen
CORNALE CORN
ALE
SUGAR
TAKE A CUP OF ALE GRIND CORN TILL VERY SOFT POUR IN ALE AND ADD SUGAR STIR WELL THEN ENJOY RUSSANO
Herb Cheese 2 8-ounce packages cream cheese
2 teaspoons chopped fresh chives
1 teaspoon dried whole basil
1 teaspoon caraway seeds
1 teaspoon dill seeds
Freshly ground pepper
Sliced lemon wedges
Combine cream cheese, chives, basil, caraway seeds, and dill seeds. Shape into a 5 by 1 inch patty. Lightly coat top and sides with pepper. Cover patty, chill for seeveral hours. Garnish with lemon wedges Yield: 2 cups Kauejika Frettchen
Oat Cakes (Farls?) 1 tablespoon butter
1 tablespoon water
2 tablespoons honey
1/4 teaspoon salt
1 cup oat flour*
1 teaspoon baking soda
1/2 cup milk
*note: To make oat flour at home, gring rolled oats in a blender or food processer and measure out the ammount you need for the recipie. Another note: I lost the correct name of this recipe - if anybody (the author?) knows it then please tell me.
Preheat oven to 325 degrees. Grease a cookie sheet Melt the butter in a small saucepan. Stir in the water and honey. Remove from the heat. In a medium sized bowl, mix the salt, flour and baking soda. Add the butter mixture and stir with a fork untill you have a mealy dough. Add the milk and stir untill a smoth batter forms (it should be somewhat thick). For best results, let the mix sit! for a few minutes. Drop teaspoonfulls of batter about 2 inches appart on the cookie sheet. Bake for about 10 minutes untill they're golden brown. Remove from the cookie sheet with a spatula and cool on racks. Store in an airtight container. Serve warm or cold with honey and/or butter. Kauejika Frettchen
Nut Bread 2 c. flour
¾ tsp. salt
¾ c. sugar
¾ c. milk
¾ c. nuts
1½ tsp. baking powder
¼ c. shortening
2 eggs
Sift flour, baking powder, and salt. Cream sugar and shortening. Beat eggs and add to mixture. Add milk and flour mixture. Grease and line pan. Bake 1 hour at 350 degrees. Makes 1 loaf. Kauejika Frettchen
Fish Cakes n' Salad 12 oz (or more) shrimp meat
1/2 cup minced roasted red peppers
1/4 cup chopped fresh mint
1/4 chopped fresh dill
3/4 TBl. hotroot mix (hot sauce)
1 tsp ground sea salt
1 tsp. fresh pepper, ground
1 cup bread crumbs
1/2 tsp. lemon juice
1 cup mayo
1/4 cup olive oil
1 Tbl. butter
4 cups spinach, cleaned diced veggies to taste
Salad dressing (any kind) to taste
Combine all ingredients together, except 1/2 cup of bread crumbs, olive oil, butter, spinach, veggies, and salad dressing. Mix well. heat olive oil and butter in a saute pan over medium heat. With mixture, form 2" round disc shaped cakes. Gently dip into remaining bread crumbs and coat. Saute until golden brown and heated though, about 5-10 minutes. Drain on paper towels. Lightly toss spinach and veggies with dressing. Serve cakes on a bed of salad. For you otters, if the amount of hot sauce is too little, just add more! Kauejika Frettchen
Shrew Bread 1 1/2 Cups Yellow Corn Meal
1/2 Cup Flour
1/4 Cup(or less) Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
2 Eggs
1/3 Cup Bacon Grease
About 2 Cups Buttermilk
Heat oven to 425 degrees. In cast iron skillet, put bacon grease(enough to coat bottom good) to coat bottom. Put in oven to heat while mixing batter. Mix all dry ingredients well, then add eggs, bacon grease, and buttermilk. Batter should be about like cake batter or a little thicker. Pour batter into hot skillet, return to oven until golden, about 30 minutes.
This works best in a skillet with compartments. Goes great with stews.
Kauejika Frettchen
Garlic Herb Cheese Bread 1 package of active dry yeast
1/4 cup of warm water
1 cup of cottage cheese
1 large beaten egg
2 tablespoons of chopped basil
2 tablespoons of chopped tomatoes
1 tablespoon of olive oil
2 teaspoons of granulated sugar
2 large chopped cloves of garlic
1/2 teaspoon salt
1/4 teaspoon of ground pepper
1/4 teaspoon of baking soda
2 1/2 cups of flour
2 tablespoons of Parmesan cheese
In a large bowl, dissolve the yeast and wait for 5-10 minutes In a small saucepan, warm the cottage cheese for about 5 minutes. Then, add the warm cottage cheese, egg, basil, tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to the yeast and water. Stir in the flour and Parmesan cheese. Cover with cloths and let it rise for 1 1/2 hours. Grease a 1- quart casserole. Stir the batter vigorously and pour into the prepared casserole. Let rise again for about 35 minutes. Preheat the ovens to 350 F. Bake the loaf for about 40 minutes. Let it cool. Loosen the loaf by running a knife around the edges of the casserole. Either serve it in the casserole or cool it some more. Kauejika Frettchen
Leek Soup 3 tablespoons butter or margarine
1 cup leek, chopped, white part
1 teaspoon chicken stock
2/3 cup water
1 potato
1 cup milk
1/4 cup cream
chives, chopped for garnish
Melt butter/margarine in skillet over medium heat. Cook leeks for appx. 5 minutes. Add chicken stock and 2/3 cup water bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato ! after mashing or put in blender at low speed. Add chives as garnish. Kauejika Frettchen
Skilly n' Duff 3 scoops crisco shortening
3 medium potatoes
5 large eggs
salt
Peel potatoes, and cut into small cubes. (The size doesnt matter, whatever your preference is.) Put the potatoes in a frying pan, with the crisco shortening. Start frying them on medium low. Next, while watching the potatoes, and stiring them regularily, break the eggs into a bowl, and beat them. When the potatoes are brown, and almost fully cooked, pour the beaten eggs into the frying pan. Wait a few minuts, until the eggs are almost hard. Then flip the outsides of the egg into the middle. Do it gently though. Repeat this once more. Once you are done with that, you dont have to worry about flipping them gently anymore. Just flip them a few more times until the eggs are sticking to the potatoes. Add salt to taste. All that is left to do is get them out of the pan and enjoy. Kauejika Frettchen
Hotroot Soup 1 net full of watershrimp (shrimp)
1 pawful (handful or less) of hotroot (mix of hot chile pepper and crushed pepper)
3 red potatoes
1 large tomatoe
1 cup of noodles
a dash salt
1 stick celery
3/4 cup of corn
Water
Boil potatoes in water. When almost soft, take off stove and let sit for about 5 min. Add noodles, celery, and shrimp (already cooked). When almost done, cook corn. When corn is done, throw that in too, along with tomatoes. When hot to your liking, throw in! as much hotroot and pepper and salt as y' like. Enjoy! (Please be careful: very spicy and hot!) Kauejika Frettchen
Seaweed Grog 1 liter ginger ale
2 cups orange juice
2 tablespoons lemon juice
2 teaspoons salt
Mix the ingredients in a pitcher (you can add more or less salt if you wish). Enjoy! Kauejika Frettchen
Hares for you hares flour
milkbread
choclate syrup
yeast
bread
iceing
1/2 lbs flour
1/3 gallons milk
2 spoons choclate syrup
4 slices of bread
4 pinches yeast
mix it up then put in oven for 30 minites and then put iceing on top
Shadowstar
Perogies Dough-quarter pound
Potatoes-2
Cheadder Cheese-half a block
Basil-optional
1. Shread the cheese into little strips and set aside.
2. Skin and mash the potatoes. If you are using basil, put in a comfortible amout and mix.
3. Seperate the dough into little balls and flatten until they represent flat circles. Then fill with the potatoe mix. Make sure there is a uncovered edge all around. Now, fold over the dough and smoosh the sides together untill they resemble semi-circles.
4. Preheat the oven for 350 degrees. When oven is ready bake for 15 minitues.

Serves: 12
Higher altitude: no change

Huturo
Candied Chestnuts 1 bag chestnuts (or as much as you prefer), shelled
enough honey to completely cover the chestnuts
large deep-dished casserole pan
Pour half the honey into the casserole pan. Dump the chestnuts into the pan, spreading them out evenly. Pour the rest of the honey into the pan. Cover and allow to harden completely. Flameblood Quickblade
Mint-Orange Splash 2-cups of Cola soda
1-cup of Dr. Pepper soda
10- fresh mint leaves
2-peeled oranges
1) Pour the cola and Dr.Pepper into a cup and stir.

2)Crush the mint leaves and stir them into the soda mixture.

3)Squeeze the juice from the oranges and add the juice to the mixture. Stir.

4)Strain the mixture to get the mint leaves out.(or you can spoon them out)

5) Enjoy! It may sound gross but it is accually very, and I mean very good.

Silverblade
Hot Root Soup 3 Double pawfuls of small red potatoes, chopped into eighths
**3 capfuls of Zatarain’s concentrated shrimp and crab boil
1 stick of butter or oleo
1 red bell pepper, chopped small
1 green bell pepper, chopped small
3 stalks of celery, chopped small
3-5 green onions, chopped small
3 3-fingered pinches of minced garlic
3 small scoops of flour (my scoop is about 1/4 cup)
hot tap water
3 Dbl pawfuls of zucchini, halved and chopped
2-3 cans of stewed tomatoes (I used Del Monte “cajun
style”) 2-3 cups of the water the potatoes were boiled in
3 pawfuls of each of the following:
ground black pepper
ground red pepper or cayenne
chili powder
paprika
“Nature’s Season” by Morton or other salt blend
Zatarain’s is a Louisiana food group. It gives this dish it’s distinct taste. If you have never used Zatarain’s, you don’t know what you’re missing. It’s a blend of essential oils of Bay, Clove, Black pepper, Thyme, and Majoram . You may use the actual spices to season the potatoes, but it won’t be quite the same. ** The method of flour cooked in butter or oil, in La, is known as a Reaux (Roo). All liquid based dishes in La are started this way. It’s traditional and very tasty. In about 3 quarts of water and Zatatrain’s boil the potatoes until not quite done. Drain and **reserve the water. In a mid to heavy weight pot, brown butter. Add peppers, celery, onions, and garlic. Stir often, cook til translucent. Meanwhile, mix flour with HOT tap water. Blend smooth, you can use a tightly lidded jar and shake. This keeps the lumps out of the dish. Very important! While stirring constantly, blend flour into butter base. Keep stirring as it will thicken greatly. Brown flour, some of it will stick to the pot, scrape and stir in. Add the stewed tomatoes. Mix well. Add up to 3 cups of the potato water. Stir often. Add the zucchini, and potatoes. Add the spices all at once. Lower heat and simmer, for a while. Stir occasionally. The base will thin as the zucchini cook down. Serve Piping hot, option- serve over rice, very South Louisiana. p.s. It’s even better the next day after the spices have soaked for a while. Drabane Darksun
Orange Storm Orange Juice
Flavored Water(Kool-Aid)
Frozed strawberries
Add 1/2 cup of each liquid.
Add strawberries straight in.
Serve cold.
Mistyeyes
Seafoam Fizz Lemon-Lime Fizz(soda)
Flavored Water(Kool-Aid)
Add 1/2 cup of each in a cup
add ice. Makes 8oz.
Mistyeyes
Spook-Um Pie 1/4 tb of ghosts
1/2 cup of Spirits
1/3 cup of milk
pie pastry
Bake ghosts and spirits at 350 degrees celsius. Out into pie pastry with milk. Bake at 120 degrees celsisus overnight and you have...Spook-Um Pie! Jerako
Seaweed Grog 1 bottle margarita mix
1 liter bottle of sprite
1 liter bottle of mellow yellow
1 bottle of Coconut Rum (optional)
5 limes or lemons
Pour half the bottle of margarita mix and both liters of sprite and mell yell into your punch bowl. Next if you favor alcohol, add Capn Morgan's Coconut Rum, you should add about 2/5 of the bottle. Now take the rines of the limes or lemons or both and cut them into strips. Put the strips into the mix and sit the mixture in the refridgerator to chill. Ready to serve after 4 hours. Coldeyes BloodTalon
Skilly n Duff 1 pound ground beef
1 pkge Flour tortillas
1 bottle chicken broth cubes
2 can cream of chicken soup
2 cup of milk (2% or whole)
To make the duff piece up the tortilla's into little balls. Place them aside for the moment. Take a big pot and pour in 2 cubes of chicken broth, both cans of cream of chicken soup, and both cups of milk. Stir these in and place to boil. While this is boiling start breaking up the beef and cooking it untill it is brown, once the "Skilly" (beef) is done throw it in the pot witht the Duff. Let this simmer for 10 to 15 minutes before serving. Coldeyes BloodTalon
Deeper n Ever Pie 1 pie crust
Several Potatoes
Several Radishes
Several Onions
Several Carrots
1 can cream of mushroom soup
Chop your Potatoes, Radishes, Onions, and Carrots then wash them off and add them to the 2 cans of cream of mushroom soup. Stir this thouroghly and add the mixture into the pie crust. Put the entire thing in the oven and heat at 300 degrees for 1 hour. Coldeyes BloodTalon
Shrew Beer 2 Liter Bottle of Root Beer
1 Carton of "Yarnells" Homemade Vanilla Ice Cream
Frosting Mugs
Poor the Root Beer into the Frosting mugs, then add scoops of Ice cream to each, make sure the mugs have already been sitting in the freezer before serving into them. Coldeyes BloodTalon
Bilge pancake four eggs, 0ne cup of flower and milk, five small chunks of wild fowl and last of all three cups of dough. Stir four eggs in bowl. Add flower bit by bit. Put handfuls of dough in at a time. Pour in pan and put in oven for half an hour while adding the fowl chunks. slide shifter
Vaikasa's Scrumpcious Apple pie 1 cup chilled butter
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons water
2 teaspoons sugar
enough apples to fill the pie(about 1-3. It depends how big the apples are)
1. Sift together the flour and salt in a mixing bowl. 2. Cut the butter into the flour and salt with a pastry cutter until it is of cornmeal-like grain. 3. Add the water to the mixture 4. Mix well 5. Gather half of the dough into a ball (add 1 teaspoon- 1 tablespoon of water if needed) 6. Roll out the ball of dough until you're sure that it will fit in the pan with some dough hanging over the edges of the pan 7. press the dough into the pan. Make sure that the dough doesn't break. 8. Cut the dough hanging off the edges and add it to the other half of the dough. 9. Cut the apples into thin slices and stack them neatly into the pie's base. Don't be afraid to stack them above the brim of the pie tin. 10. Roll out the remaining dough to cover the tin with a little to spare. Squeeze the edges of the pie together. Cut the dough hanging off the pie tin's edge. Squeeze the edges of the dough together again. 11. Take a knife and poke about 5 holes in the top of the pie. Sprinkle the top of the pie with the remaining sugar. 13. Preheat the oven to 375 degrees farenheit. After it's preheated, put pie in until the crust is whitish-goldeny- brown, or for about 25 minutes. 14. Take it out of the oven and prepare to eat it!!! It tastes better hot. Vaikasa Deathpaw
Warrior's Ale High quality October ale, hot meltid sharp cheese, salt, rosemary boil the october ale until barley bubbling. Slowly stir in the melted cheese until completley disolved. Add a sprinkle of salt and rosemary and wait until cool to bottle. (NOTE) the longer you let it sit the better the taste. Luke the Warrior
Shrimp & Hotroot Soup Radishes
4 cups of water
1 bag of spiral noodles
1 bag of shrimp
1 tsp Cajun Seasoning
1 tsp Cayenne Pepper
1 can Tomato Soup
Chop up the Radishes, add 4 cups of water along with the can of Tomato Soup and bring to boil. Have Noodles boiling until soft in another pot of water. When Noodles are done add to boiling soup, next add chopped radishes and defrosted shrimp. Next add the seasoning, stir and let boil for 15 min. Take off stove and let sit for 5 min occasionally stirring. Coldeyes BloodTalon
Raspberry Cordial Raspberry Fruit Concentrate
2 Liter of Club Soda
(optional) 3 shots of PGA
Take the Fruit Concentrate and dump it in the Punch Bowl, then add 2 cups of water and the Club Soda, stir this up, then add the PGA if you drink, put it in the refridgerator for 2 to 3 hours before serving. Coldeyes BloodTalon
dark ale onions,garlic,cherry juice mince onions miniscule, put them in a small bowl of garlic,let age for season mix with cherry juice Exler
Candied Nuts 1 tbsp. egg white,2 cups of any kind of nuts,1/4 cup sugar,1 tbsp. cinnamon. heat oven to 300.place nuts in a small bowl with the egg white,and stir until they are all covered with the egge white.then mix the sugar and cinnamon together and sprinkle over the nuts,stir until covered.spred on a cokkie sheet and bake for 30 min. Moonstar the slayer
Summer Salad letuce,cucumber,olives,carrots and tomatoes,large bowl and your fav. dressing. Wasth ingredients.Chop up the cucumber and carrots.Cut tomatoes into slices.add olives.serve in large bowl and add your fav. dressing!! Moonstar the slayer
Seaweed-Grog 20 oz.of sprite
10 oz.grape juice
10 oz.orenge juice
a pinch of lime juice
Mix all the ingredients together stir and drink!!! (IT'S GREAT WITH ICE!!!) Moonstar the slayer
Deadly Dough 1. three small mushrooms
2.two cicada shells
3.one cicada wing
4.one peice of chalk
5.grass
6.dirt
7.two peices of bread
Put ingredients 1-6 in the bread.Heat for two minutes.DO NOT EAT,this is poison for enemies. Crystaleia
Shrew Bread 1 1/2 cups of yellow corn meal
1/2 cup flour
1/4 (or less) sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1/3 cup bacon grease
2 cups buttermilk
Heat oven to 425.in cast iron skillet,put bacon grease (enough to coat bottom)and coat bottom.put in oven to heat while mixing batter. Mix all dry ingredents together then add eggs,bacon grease and buttermilk.Batter should be about like cake batter or a little thinker.pour batter into the hot skillet,return to oven until it is golden brown.(30 MIN) Moonstar the slayer
Hot Cakes 2 eggs slightly beaten
1 tbsp.sugar
1 tsp. salt
1 pint buttermilk
1 cup white flour
1/2 cup stone ground weat flour
3 tsp.baking powder
1 tsp. baking soda
in a medium size bowl,mix the first 4 ingredients together.sift together floursvand baking powder/baking soda and fold into mixture.bake on hot UNGREASED griddle until bubbles pop.(4 min.) leftovers can be frozen!!! Moonstar the slayer
Nameday Cordial 1 pk. pink kool-aid
1/3 orenge juice
1 cup sugar
1/2 gallon pitcher
makes 1/2 gallon
mix kool-aid into the orenge juice.add the 1 cup of sugar then add the water to fill the 1/2 gallon pitcher.stir and then drink!!!! Moonstar the slayer
October Ale 16 oz.cola
8 oz. grape juice
1 tsp.sugar
1 tbsp.lime juice
mix grape juice with cola,slowly so as not to make to much fizz.then add the sugar.heat for 15 sec.and then stir sugar till desolved.add lime juice,then stir again.put ice in and drink!!!! Moonstar the slayer
Mixed Nut Pie 2 ounces of any nuts
1 1/2 ounces of fresh doe
1 ounce of brown suger
1/2 ounce water
1:Bake your doe to a pie crust until brown

2:While crust is cooling, mix the nuts, brown suger, and water and refrigerate.

3:When the crust and filling is cool, scoop the filling into the pie crust. Then refrigerate over night

Luke the Warrior
Pasta in Tomato and Bacon Sauce 300g dry pasta 1 onion
2 cloves garlic
2 tins tomatoes
4 rashers bacon
1 cup water
1 tbsp sugar
1 carrot (grated)
1 stick celery
60g grated cheddar cheese
½ cup fresh basil
Sprig of rosemary
Parsley to garnish
Boil the pasta for 12 minutes, then drain it. While the pasta is cooking, chop the onion, the celery and the bacon, crush the garlic and tear the basil. Heat the onion, bacon & garlic in a saucepan until soft. Add the tomatoes, water, celery & sugar. Bring to the boil, and simmer for 12 minutes. Add grated carrot & rosemary, and simmer for another three minutes. Stir in basil, then pasta. Place in dish, and sprinkle cheese on top Ciar Tynan
Darkpaws cheese omelette 1.two eggs
2.as much grated cheese as you want
3. about 1 Tbs. of butter
4. salt (optional)
1. Heat up a frying pan on the stove with the heat on about medium-low to medium.
2. Melt the butter in the pan. Try to cover the bottom of the pan with a thin layer of melted butter. This helps against burning the eggs.
3. Crack two eggs into the frying pan. Scramble them with a spatula.
4. When the eggs transparent gloop turns white, flip the eggs over to let the other side cook. keep on doing this until they feel sort of fluffy and/or bouncy.
5. Put the cheese on half of the eggs. Then fold the eggs over the cheese. Press down on the top of the eggs.
6. Put it on a plate and eat it. You may add salt if you want.
Vaikasa Darkpaw
Baked Apples How ever many apples you think you can eat,Brown sugar,Butter,chocolate (optional). Oven,
Turn your oven on to 350, Core out the middle of the apple with a spoon or fruit scooper,dont go all the way through to the bottom. Put the apple on a dish that can be heated and put a scoop of butter in then PACK it with brown sugar, put one more scoop of butter on it than sprinkle brown sugar on it. Cook it till it is soft. take it out and drizzle chocholate over it. Microwave,
Core out the middle of the apple with a spoon or fruit scooper,dont go all the way through to the bottom. Put the apple on a dish that can be microwaved and put a scoop of butter in then PACK it with brown sugar, put one more scoop of butter on it than sprinkle brown sugar on it. Cook it till it is soft. take it out and drizzle chocholate over it.
BloodBath The Bad
Mince pie Eight wild fowl eggs.
Four inches of butter.
A cup of flower.
A quarter of a cup of milk.
Half a pound of mince.
Crack the eight eggs into a large bowl. Stir for five minutes. Put three inches of butter along with the eggs. Then add flour. While stiring slowly pour milk in. Grind up mince and throw in chinks of it when the mixtured is being stired. When it is stired pour mixture into a large pan. Light the oven at 450 degrees and leave it to heat up for 15 minutes. Then place pan inside and leave it there for 90 minutes. And wala! Slide Shifter
Peach pie 1.Three peaches
2.1 cup of flour
3.Five teaspoons of brown sugar
4.Four eggs
5.half a cup of sweet milk
6.a large spoonful of honey
Slice the peaches. Crack the eggs into a bowl. Pour flour in and mix for 10 minutes. Put the teaspoons of sugar in. Pour milk in a little bit at a time. Mix for 5 minutes. POur mixture onto a traylike pan. Make it round like the usual pie. Put the honey ontop, also the peach slices. Put pan in oven at 420 degrees for one hour. Slide Shifter
Shrew Bread 2 Cups Buttermilk
1 1/2 Cups Yellow Cornmeal
1/3 Cups Bacon Grease
1/2 Cups Flour
1/4 Cups Sugar
2 Eggs
4 Teaspoons Baking Powder
1/2 Teaspoons salt
-Set heat to 425*

-Pore 1/2 of the grease into an iron skillet

-Put greased skillet into oven

-Mix all dry ingredients together

-Now, add the eggs, milk, and grease to the dry mix.

-Pore the mix into the hot skillet and alow it to bake for 30 min.

Brush Tail
Meadowcream 1/4 cup honey
1/4 cup cream
1/2 cup sugar
14 stick butter
mix all ingredients together until it is creamy; keep cool; tastes like honeymustard, kind of Boar Warfang the Slayer
Limey Lime Soda 3 limes
3 table spoons of sugar, or more to taste
1 cup sparling water (sprite is good also)
1 scoop lime sherbert or sorbet
1. Place 1 lime on cutting board and cut it in half Squeeze the juice from eath half into a measuring cup. Repeat with the remaining limes until you have 1/4 cup juice.
2. Put the lime juice and 3 tablespoons sugar in a small pitcher. Stir until the sugar disolves. Add the sparkling water and stir until mixed. Taste and add more sugar, if desired.
3. Using a uce creame scooper scoop the sorbet or sherbert and drop it into a tall glass. Pour in the lime water. Serve Immediatly. Makes 1 serving.
Archon Spikefist
Hot Chocolate 1 cup milk
2 heaping teaspoons sugar
1 heaping teasponn unsweetened cocoa powder
1/8 teaspoon vanilla extrack
small marshmellos (optianal)
1 Pour the milk into a saucepan. Add cocoa power, sugar and vanilla to the milk. Stir vigoreslywith a whisk until the sugar and cocoa disolve.
2 Place the pan on the stove and swith on the heat to medium.Watch for tiny bubbles to appear along the edge of the pan, immediatly remove from the heat.
3 Cafefully pour into a mug and serve immeditaly with marshmellos (optional) Makes 1 serving
Archon Spikefist
Cinarchon Rolls butter for greasing baking sheet.
all purpose flouse for dusting work surface.
1 tablespoon butter.
1 10 oz package of refrigerated pizza dough.
2 tablespoons of granulated sugar.
1 1/2 teaspoons or ground cinnamon.
1 tablespoon of milk.
1/3 cup of confectioners sugar ,sifted.
1/4 teaspoon of vanilla extrack.
1. Pre heat the oven to 350 degrees F. lightly greese baking sheet.
2. Put the 1 tablespoon of butter in a small sausepan. Set the pan on the stove and switch on the heat to low. When the butter has melted turn off heat.
3.lightly flour work surface. Unroll pizza dough on top of the flour. Using a pastry brush, brush the melted buter over the surface of the dough.
4.Put the granulated sugerand cinnamon in a small bowl. Stil with a small spoon until mixed.Sprinkle the cinnimon sugar mixture over the dough, leaving 1/2 inch border on each sides.
5. Starting at the long side roll up dough into a log. Using your fingertips, pinch the seam together to seal.
6. Using a knife cut the log crosswise into 1 inch thick slices. Put the slices, cut side up,onto the greased baking sheet.
7. Useing pot holders put the baking sheet i the preheated oven. Bake until golden brown , about 20 minutes. Carefully transfer the baking sheet to the cooling rack. Cool 5 minutes. With a spatula transfer rolls to the cooling rack and cool 5 minutes more. Put the milk and the confectioners sugar in a small bowl. Stir with the spoon until a smooth frosting forms. Stir in the vanilla. Using a butter knife, spread frosting over the tops of the cinnamon rolls.
Make about 10 rolls.
Archon Spikefist
Strawberry Cordial 2 scoops vanilla ice cream
1 cup strawberries
1/3 cup milk
1 cup ice
Put everything in blender and mix till smooth and creamy. Boar Warfang the Impaler
Candied nuts/fruit Whatcandied ever fruits or nuts you want
Honey
Sugar
Lay object you want candied on a pan Pour warmed honey over them, then sprinkle sugar on the top Cook on medium for 3-4 minutes (oven should be preheated) Boar Warfang the Impaler
Chocolate chip pumpkin cupcakes a bit of pumpkin innards
a touch of cinnamon
Vanilla cupcake mix
chocolate chips
Mix the pumpkin stuff in with the cupcake mix Put in some chocolate chips, and cinnamon and stir gently Cook them at regular cupcake time Boar Warfang the Impaler
Midsummer's Treat 1 cup strawberries
1/2 cup blueberies or other
1 sliced apple
1/4 cup honey
1 scoop ice cream
Put in the ice cream with a spoon. Then put on berries. Pour honey over it. Boar Warfang the Impaler
Candied Apple Rings 1 apple
1/4 cup honey
1/4 cup sugar
Core the apple and cut into horizontally thick slices.

Coat all the slices in honey, and when the honey is still thick, sprinkle on the sugar serve it within a week.

Boar Warfang the Impaler
Ham 'n' Cheese Omeletts 1 teaspoon corn oil
2 large eggs
2 slices ham
handful of shredded sharp cheddar cheese
1/2 chopped onion (optional)
Heat skillet over stove, pour in oil. Heat until oil runs freely in skillet. Beat eggs till stiff, pour into skillet. IMMEDIATELY after, spread ham, cheddar, and, if desired, onion. Wait till edges of egg curl upwards; then flip one side over onto the other. Turn off heat, wait 30 sec., then slide onto a plate. Enjoy! Flameblood Quickblade
Demon Cake 2/3 cupful butter
1 2/3 cupfuls sugar
3 eggs
2 cups flour
2/3 cupful Hershey's cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/3 cupful milk
1/2 cupful crushed peppermint candy
Cream butter, sugar, and eggs until fluffy, and beat vigoursly 3 minutes (high speed of mixer). Combine flour, cocoa, baking soda, baking powerder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into greased and floured 9" cake pans. Bake in a moderate oven (350 degrees) for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with cocoa peppermint icing. Banek
Daybread A small loaf of bread
Honey
Dried fruit
Dried berrys
Nuts(Optional)
First, soak the bread with honey. Then cut a hole into the loaf; not all the way through. Sturr the hole with your dried fruits, berrys, and nuts if you want them. Stick some more bread over the hole and that's that. This stuff can keep a beast on the march for days. Thell
Pineapple Banana Slushies!!! 1 can chunk pineapple
2 containers vanilla yogurt (any brand will do)
1 large banana, sliced into 1 cm thick pieces
blender
Pour pineapple into blender, then yogurt and banana. Blend for 20-30 seconds, or until smooth. Put in plastic container and freeze for approx. 1 hour or until solid. Place mixture back into blender and turn it on ice crush so that it has the texture of a slushy. Enjoy! Flameblood Quickblade
Cherry Cordial A jug of cold, sweet cherry juice
A jug of cold apple juice
Take a glass and pour the cherry juice until it reaches half the glass. Pour apple juice for the other half. Add fizzy poder if you want to make fizzy. Boar Warfang the Impaler
October Ale 16 oz. Soda (Cola)
8 oz. Grape juice
1 tsp. sugar
1 tbsp. Lime juice
Mix grape juice with cola slowly, as to not make much fizz. Then add in the sugar. Heat for 15 sec., then stir until sugar dissolves. Add in the lime juice, then stir again. Chill till ready to serve. Will fill about six medium-size serving glasses. Boar Warfang the Impaler
Rat's Favorite Biscuits 1 cup flour ,
1/4 teaspoon salt,
1 teaspoon baking powder,
2 tablespoons cooking oil,
water,
1/4 cup grated cheese
mix flour & water until biscuit mix done, shape biscuits.place in oven for 10 min. take out, add cheese on top, & place in oven again for another 5 min. Check if done with a toothpick.insert in a biscuit. if comes out clean you are done. Darkfang
Vermin's Fudge 2 cups sugar
1 cup Hershey's chocolate syrup
1 cup milk
1 tablespoon butter
1 teaspoon vanilla
3\4 cup marshmallow whip
Place the sugar, chocolate syrup and milk in a deep kettle (3-quart saucepan), and stir over medium heat until the ingredients are well blended. Boil, without stirring, until the mixture forms a soft ball (234 degrees) when dropped into cold water. Remove from fire, and add the butter, vanilla and marshmallow whip. Do not stir. Cool undisturbed until the mixture has cooled to look warm (110 degrees). Then beat vigorously until fudge looses gloss (fudge will hold shape). Pour into buttered 8" square pan. Cut into squares while warm. yield 3 dozens Banek
Seer's Devil Pie 1/3 cup milk
3 squares Hersey's unsweetened baking chocolate, melted
2 tablespoons flour (all purpose)
3 tablespoons cornstarch
1 cup sugar
1/2 teaspoon salt
4 egg yolks, slightly beaten
2 tablespoons butter
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Scald 2 cups milk with melted baking chocolate in top of double boiler over simmering water, stirring until smooth. Sift flour, cornstarch, 1 cup sugar and salt twice. Mix with remaining 1/2 cup of milk. Add to chocolate mixture, stirring constantly, until thickened. Cook 10 minutes longer. Remove from fire; gradually add some of chocolate mixture to beaten egg yolks and return to double boiler. Cook 2 minutes longer, stirring occasionally. Remove from fire; add butter and vanilla. Pour into baked pie shell. Cover with meringue made by beating egg whites with cream of tartar until frothy. Gradually add 1/2 cup sugar (a tablespoon at a time), beating until stiff. Brown in hot oven (425 degrees) about 5 minutes. Cool to room temperature. Chill; serve cold. Banek
Darkfang's delight 3/4 cupfuls sugar,packed.
1/3 cupful flower.
1/2 teaspoonful salt.
2 1/2 cupful milk.
6 tablespoonfuls Hershey's Chocolate Flavored Syrup.
2 egg yolks, well-beaten.
2 tablespoonfuls butter.
1/2 teaspoonful vanilla.
9-inch baked pie shell.
Thoroughly combine sugar, flour and salt. Stir in the milk, chocolate syrop ank beaten egg yolks. Cook over medium heat until thick, stirring constantly. Remove from fire; blend in butter and vanilla. Pour into baked pie shell; cool. Chill in refrigerator. Serve with sweetened whipped cream if desired. Banek
Tablet 1/2 cup water
1/2 cup milk
4 oz butter
2lb granulated sugar
1 tin condensed milk (large)
large Swiss roll tin (buttered)
Put water and milk into a thick-bottomed pan. Add butter and melt slowly, add sugar and melt very slowly - stirring occasionally. When sugar is thoroughly dissolved bring to boil for 5 minutes. Add condensed milk and boil for another 12 minutes (approximately). When ready a small quantity will form a soft ball in cold water. Remove from heat and beat for 5 minutes or until tablet starts to thicken. Pour into the tin. Cut into bars when cool. Terranix Valthurak
Shortbread 1/2 pound of butter, softened
1 cup icing sugar
1 cup cornstarch
2 cups or less all-purpose flour
Mix butter and sugar until creamy, then add cornstarch. Mix well. Gradually add flour, 1/2 cup at a time, until the dough starts to hold its shape and is easy to roll out. Roll out dough, then cut with desired cookie cutters (2-inch biscuit cutters work very well). Bake at 350 degrees for 20 to 30 minutes until cookies are slightly browned. Remove from oven and sprinkle sugar on top. Terranix Valthurak
Kettlecorn 1/2 cup pop corn
3 Tbsp white sugar
Oil for popping
Heat oil in medium saucepan until hot. Add pop corn and sprinkle all of the sugar over it. Cover and shake continuosly until popped. Terranix Valthurak
Toasted Spicy Pumpkin Seeds 2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
3 tablespoons butter, melted
1 teaspoon salt
Preheat oven 225F. Rinse pumpkin seeds until all the pulp and strings are washed off. In a medium bowl, combine Worcestershire sauce, hot sauce, melted butter and salt. Add the seeds and stir until coated. Spread out on a baking sheet and bake 1 to 2 hours, until crisp, stirring frequently to prevent scorching. Terranix Valthurak
Candied Chestnuts 3/4 c brown sugar
3/4 c white sugar
1/2 c sour cream
1 tsp vanilla
chestnuts
Butter sides of heavy saucepan and combine sugars and sour cream; stir over low heat until dissolved. Continue to cook over medium heat to soft ball stage (238 degrees F). Remove from heat, add vanilla and stir until candy begins to thicken. Quickly stir in nuts, pour onto a well-buttered cookie sheet. Separate into individual pieces. Terranix Valthurak
Barley Sugars 1.5lb granulated sugar
0.5pt water
half of 1 beaten egg white
1tsp lemon juice
Mix all ingredients except the lemon juice together and bring to the boil. If any scum rises, skim it off. If necessary strain the syrup through a piece of muslin. Return to the heat and boil until a spoonful of syrup dropped into a saucer of cold water becomes brittle. Remove from the heat. Add the lemon juice. Let the barley sugar stand for 1 minute and then pour into a greased tin. Before it sets hard cut it into long strips and twist each one into a spiral. Allow to set hard. Terranix Valthurak
Butterscotch 0.25lb brown sugar
0.5pt water
vanilla essence
1tsp vinegar
0.5oz butter
Put all the ingredients except the vanilla essence into a heavy pan and boil for 20 minutes. Remove from the heat, add the vanilla essence and pour into a butter tin. Allow to cool, then cut into divisions when semi-set. Terranix Valthurak
Coconut Ice 1lb granulated sugar
0.25pint organic milk
5oz desiccated coconut
Put sugar and milk into a large heavy saucepan and heat, stirring until the sugar has dissolved. Boil for 10-15 minutes. Test mixture by dropping a tiny amount into a saucer of cold water. If the mixture forms a soft ball it is ready. Remove pan from heat and stir in the coconut. Pour into a 6inch greased tin. Allow to cool and remove from tin. Wrap in grease proof paper and store in refrigerator. Terranix Valthurak
Peppermint Humbugs 2lb Demerara sugar
3tbs golden syrup
0.5pt water
3oz butter
0.5tsp cream of tartar
few drops oil of peppermint
Put all the ingredients except the peppermint into a heavy bottomed saucepan and bring to the boil. Do not stir. Boil rapidly for a few minutes with the lid on. Using a sugar thermometer, check when 290 degrees F is reached. Remove carefully from the heat and pour onto a well oiled marble slab. Allow to cool for a few minutes and pour half a teaspoon of oil of peppermint onto the toffee. With oiled hands fold the toffee, when it is cool enough to handle, pulling the sides into the centre. Pull the toffee with hands for a few minutes and then shape into a long roll and cut off sweet sized pieces with a pair of scissors. When cold, wrap individual toffees in grease-proof paper. Terranix Valthurak
Treacle Toffee 4oz organic butter
8oz granulated sugar
3tbs black treacle
2tbs organic malt vinegar
Melt the butter in a heavy saucepan and add the other ingredients. Heat gently until the sugar has dissolved. Bring to the boil, stirring and boil for about 10 minutes. Drop a little of the mixture into a saucer of cold water. It is ready if it forms a hard ball. Pour into a shallow, greased tin and break into pieces when cold. Mind your teeth! Terranix Valthurak
Deeper N' Ever Turnip N' Tater N' Beetroot Pie -4 peeled potatoes, cut into quarters, cooked and mashed
-2 small turnips, peeled, and cut into chunks, cooked and mashed
-2 beets boiled in their skins until tender, peeled when cooled and then sliced into thin wafers
-1 onion sliced and fryed in butter
-1 cup grated cheese
-1 tablespoon butter
-1/2 a cup milk
-make a 9" covered pie crust
-Preheat oven to 375 degrees, make the 9 inch covered pie crust. Put 1/2 of grated cheese on the bottom of the pie crust. Mix potatoes and turnips and butter and 1/2 cup milk in a bowl. Put half of this little mixture in the pie crust over the cheese you just placed in it. Mix all of the beets and onions in another bowl and put all of it into the pie. take the rest of the potato-turnip- butter-and-milk mixture that you didn't put in the pie and put it in now. Put the cover crust over your unfinished pie and, using a knife, carefully make little arrow marks on the uncooked pie so the steam can escape while it is baking. Put the uncooked pie into the oven that you preheated earlier at 375 degrees and bake for 35-45 minutes, or until the pie is a golden brown colour. Terranix Valthurak
Crispy Carrot Cakes 3oz (75g) cooked potato
3oz (75g) carrot, grated
3oz (75g) onion, grated
1 oz (25g) fresh breadcrumbs
3oz (75g) wholemeal flour
2 teaspoons chopped parsley,
1/4 pint of milk salt and pepper
2oz (50g) butter
Mash the potato and gradually mix in the carrot, onion and parsley. Mix the milk and flour to form a batter and stir in the vegetables. Heat the butter in a frying pan, then drop tablespoons of the batter into the pan, cook until the underside is brown then turn over and cook the other side.

Serve hot as snacks.

Terranix Valthurak
Mossflower Autumn Fruit Pudding 1/2lb (225g) each of raspberries, blackberries
one small sliced loaf (white or brown)
six large tablespoons of honey
Put raspberries and blackberries in a heavy saucepan with the honey and bring to the boil slowly. Simmer gently for about ten minutes.

Meanwhile cut crusts from the loaf and line a pudding basin completely with the slices leaving no gaps.

When the fruit is just cooked, spoon it into the bowl inside the bread lining. Then top it with the remaining bread, covering it completely.

Put a heavy dish on top of the pudding and put it in a cool place for 24 hours.

When ready to serve, gently turn the pudding out of the dish, slice and serve with lots of cream.

Terranix Valthurak
Baked Honeyed Apples 4 medium sized baking apples (Bramleys)
4 large tablespoons of honey
2oz (50g) of dried fruit, currants, raisins, sultanas etc.
a little butter
Wash and core apples, do not peel them. Stand the apples in a well buttered oven dish.

Fill the cavity made by coring with the dried fruit to the top.

Pour warm honey into the cavity until it runs over a little onto the sides of each apple.

Pour water around the apples (about a quarter of a pint). Bake at the bottom of the oven for 25 to 30 minutes at 180°C.

Serve hot with custard or cream.

Terranix Valthurak
Roast Turkey with Maple Herb Butter & Gravy 2 cups apple cider
1/3 cup real maple syrup
2 1/2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 1/2 teaspoons grated lemon zest
3/4 cup butter, softened
salt and pepper to taste

12 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth

1/3 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy

To prepare the maple herb butter, boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in 1 tablespoon thyme, half of marjoram, and lemon zest. Whisk in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated)

Preheat oven to 375 degrees F (190 degrees C). Position rack in lower third of oven.

Rinse turkey, and pat dry with paper towels. Place turkey on a rack set in a large roasting pan. Slide hand under turkey breast skin to loosen. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, loosely spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with 1 tablespoon thyme and remaining marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with heavy-duty foil, and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes. Reserve mixture in pan for gravy.

For the gravy: strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add remaining thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.

Terranix Valthurak
Ground Turkey Soup 1 pound ground turkey
8 cups water
8 cubes beef bouillon cube
4 potatoes, peeled and cubed
2 carrots, sliced
1 small head cabbage, shredded
1 cup pearl barley
In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.

In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.

Add barley for last 15 minutes of cooking time.

Serve.

Terranix Valthurak
Warm n' Spicy Autumn Punch 2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.

In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.

Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Terranix Valthurak
Skilly'n'duff Seaweed
Carrots
Cook seaweed in pot for about 20 minutes. Chop the carrots into small pieces and slowly add into pot. Cook for 10 more minutes. Serve hot. Banek
Slayer's Marble Cake 3/4 cup butter
2 cupts sugar
1 teasp vanilla
2 1/2 cup cake flour
2 1/2 teasp baking powder
1 cup milk
5 egg whites, stiffly beaten
2 sqs Hershey's Unsweetened Baking Chocolate, melted
Cream the butter well, adding sugar gradually, then add the vanilla and cream all together thoroughly. Sift the flour with the baking powder twice. Add alternately with the milk to the other ingredients. Beat hard, then fold in the egg whites. Remove about 1 cup of the batter to a second bowl and to it add the melted baking chocolate. Arrange the white batter in a well- greased and floured loaf cake pan (13 x 9 x 2") occasionally dropping in a spoonful of the chocolate batter. Sir just a little to produce a streaky effect. Bake in a moderate oven (350 degree) for 35 to 40 minutes. Ice with vanilla butter icing and pour chocolate glaze over it by spoonfuls, streaking a little to resemble marble. Banek
Redfang's Food Cake 1\2 cupful shortening
1 1\4 cupfuls sugar
2 eggs, unbeaten
1 cupful boiling water
1\2 cupful Hershey's Cocoa
1 3\4 cupfuls cake flour
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoon vanilla
Cream shortening and sugar; add eggs, one at a time, beating well after each addition. Then add ingredients as called for and, after adding them all without stirring, beat vigorously until smooth. Turn into 2 greased and floured 8- inch layer pans. Bake in moderate oven(350 degrees) 30 to 35 minutes or untis done. Banek
The Seahawk Special 3 squares Hershey's
Unsweetened Baking Chocolate
1/2 cupful sugar
1 egg
1/2cupful butter
1 cupful sugar
3 eggs
1 teaspoonful vanilla
2 cupfuls flour
1 tablespoon baking powder
dash of cinnamon.
Melt the baking chocolae, and add 1/2 cupful sugar and the milk. Cook in top of double boiler till well blended;remove from the fire and add 1 will beaten egg. Stir will and cool slightly. Cream butter and 1 cupful sugar;add 3 eggs, beaten will, and then the chocolate mixture and vanilla. Add the flour sifted with the baking powder and cinnamon. Beat well. Pour into greased and floured 9-inch layer pans. Bake in moderate oven (350 degrees) 25 to 30 minutes. Frost cake with Creole Icing. Banek
Lemon Pistachio Bread 1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup cooking oil
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice, divided
1/2 cup pistachio nuts
1 Tbsp. sugar
Preheat oven to 350.

Grease the botton and 1/2" up the sides of an 8" x 4" x 2" loaf pan. Set aside.

In a medium bowl, stir together the flour, the 3/4 cup sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.

In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 Tbsp. of the lemon juice. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the pistachios.

Spoon the batter into the prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.

Meanwhile, stir together the remaining 2 Tbsp. of lemon juice and the 1 Tbsp. of sugar. Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf. Cool in the pan on a wire rack for 10 mins. Remove loaf from pan and continue to cool on the wire rack.

Wraithe Stjerna
Seafood and veggies angel Hair pasta (or your favorite spaghetti-style pasta)
1 stick butter or margarine
1 tablespoon oil (any type)
1 1/2 cups shrimp
1 1/2 cups scallops
1/2 cup scallions
1/4 cup thinly sliced carrots
1 cup (combined) red, green, yellow & orange thinly sliced peppers
1/2 cup asparagus tips
1/4 cup sliced mushrooms
bottle of prepared dry garlic & herb seasoning (or fresh garlic and Italian herbs)
Heat the oil and butter (at med-high) in a large frying pan while you boil the water for your pasta. Prepare pasta as directed.

To the butter, add the vegetables and seafood. Cook until the seafood is done, stirring periodically. Don't overcook! You should have a good amount of butter sauce. If not, add more butter and let it melt.

If your pasta has cooled off, reheat by pouring boiling hot water over it. Strain the pasta and put in a large bowl and mix in the seafood/veggie mixture. Toss until completely mixed.

Serve hot with salad and warm Italian bread.

* With this recipe, you can actually add any vegetables that you like. Just cut them into bite size pieces and include when you add the seafood.

Wraithe Stjerna
Mulligatawny Stew 1 1/2 pounds of boneless chicken (cut into small cubes)
2 large onions, diced
3 carrots, diced
2 celery stalks, diced
1 cup of low salt chicken broth
4 cups water
1 cup apple juice
1 can of low salt chicken broth
1 clove of garlic, chopped
1/4 cup of butter
4 tbsp. of curry
2 dashes of ground cloves
juice of 1 lemon
1 granny smith apple (chopped or diced to desired size)
1 quart of light cream
1 cup of white rice, cooked
1-28 oz can of cut and diced tomatoes
In a large frypan, saute the chicken, onions, celery, and carrots in the butter until the chicken is almost done. Add the curry powder and cloves. Stir until coated. Add the 1 cup of broth to chicken mixture. Allow to simmer for a couple minutes.

In a dutch oven, combine all ingredients except cream, lemon juice and rice. While that is cooking, cook the rice separately. Drain and set aside.

Once the carrots, apples and celery have cooked to desired texture, add the lemon juice and cooked rice. Add cream and stir. Allow to sit for a couple minutes.

Serve with a warm loaf of fresh bread.

Wraithe Stjerna
Sandies 5 cups of sand
1 lb pebbles
water
Make Real sandies:D mix it all together ( add water till right consistencie) and you can cook them if you want. Romsca
Redcurrent Scones 2 cups cake flour
2 cups bread flour
1 tablespoon baking powder
1/4 cup (1/2 stick) butter, plus extra for greasing pan
1/4 cup sugar
2 eggs
1/2 cup milk
1 cup Dried cranberries
1 tablespoon sour cream
1 egg yolk
1-2 teaspoons water
2 cups cake flour
2 cups bread flour
1 tablespoon baking powder
1/4 cup (1/2 stick) butter, plus extra for greasing pan
1/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup currants
1 tablespoon sour cream
1 egg yolk
1-2 teaspoons water
Sift cake flour, bread flour and baking powder into bowl. Beat butter and sugar until creamy. Add eggs and 1/4 cup milk. Add flour mixture, and partially mix. Add remaining 1/4 cup milk, dried cranberries and sour cream, and mix dough lightly but thoroughly. Roll out dough 1/2 inch thick and cut into 2- inch rounds. Place on lightly greased baking sheet. Beat egg yolk and water, and use to brush top of scones. Bake at 350 degrees until golden brown, about 25 minutes. Makes 30 sconesSift cake flour, bread flour and baking powder into bowl. Beat butter and sugar until creamy. Add eggs and 1/4 cup milk. Add flour mixture, and partially mix. Add remaining 1/4 cup milk, currants and sour cream, and mix dough lightly but thoroughly. Roll out dough 1/2 inch thick and cut into 2-inch rounds. Place on lightly greased baking sheet. Beat egg yolk and water, and use to brush top of scones. Bake at 350 degrees until golden brown, about 25 minutes. Makes 30 scones ScarBlade
Woodland Soup 1/2cup finely chopped onion
4 tablespoons butter or margarine
1/2 cup flour
4 cups milk
4 cups chicken broth
1/2 cup finely diced carrots
1/2 cup finely diced celery
Dash each salt and paprika
1 cup diced sharp process cheese
Cook onion in butter till tender. Blend in flour. Add remaining ingredients except cheese; cook and stir till thickened and bubbly. Reduce heat; add cheese; stir to melt. Simmer 15 minutes. Serves 8 Banek
Mossflower Wedge Dough:
-2 cups flour (wheat, oat, or white)
-1 cup shortening
-1/2 cup milk
-1 tsp salt

Filling:
-1 cup chopped leeks (white part)
-1 cup chopped onions
-1 cup broth or gravy
-1/2 to 1 block of cream cheese (optional)

Topping:
-1/2 cup finely diced small onions
-1/4 cup olive oil (extra light)
-A medium to large oven-safe bowl
Combine the ingredients to make the dough then freeze for thirty minutes. Lightly grease the bowl with olive oil or butter then dust with flour. When the dough is ready, smush it into the sides and bottom of the bowl (if you don't have enough dough, just make some more). Take the chopped leeks and smush down into the bottom until their packed tight in. Then, if you want cream cheese, spread it on to taste over the layer of leeks. Pack the 1 cup chopped onions down onto the cream cheese and/or leeks. Then take the gravy or broth and ladle it over the onions evenly. Then make some more dough and freeze like you did in the beginning. When the dough is ready, roll it out, lift it carefully and lay it over the filling. Then crimp the edges. Mix the olive oil, and diced small onions and spread on to the top crust. Cut slits in the center. Bake until golden brown. Serve hot. Refrigerate leftovers in airtight container. If you want to you can add a third layer of chopped peppers. You can also mix in a little hotroot in the filling or topping to satisfy your need for spiciness. Arria Arri
Pasta with five cheeses 1 package macoroni
4 tablespoons butter
1 cup shredded Swiss cheese
1 cup shredded Bel Paese-type cheese
1 cup shredded mozzarella cheese
1/2 cup grated provolone
1 1/2 cups heavy cream
1/4 teaspoon pepper
2 tablespoons Cognac
1/4 cup grated Parmesan cheese
Cook and drain pasta, and put in pan. Toss pasta with butter, Swiss cheese, Bel Paese, mozzarella, provolone, cream and pepper over low heat, until cheeses coat pasta. Put on platter. Heat Cognac in metal measuring cup; ignite and pour over noodles. When flames die, sprinkle with Parmesan cheese and serve. Banek
Honey Pockets Honey
Flour
Fish
first catch a fish cook him and year out the meat and roll it up and let dry. make flour into a taco type shell and put fish in then dip in honey. Klitch
Breakfast Supreme 1/2 c chopped green pepper
1 medium-size onion, chopped (1/2 c)
4 tb (1/2 stick) butter
1 large tomato, peeled & chopped
1 tp salt
8 eggs
1/2 tp pepper
1/2 c shredded provalone cheese
Cook green pepper & onion in 2 tb of butter until soft, about 5 min., in small pan. Add tomato & 1/2 tp salt.Cook slowly, 10 min., stirring occasionally until all liquid is absorbed; reserve. Beat eggs slightly in a medium bowl with remaining salt & pepper. Heat a 10 in. pan for 5 seconds swirling the melted butter. Pour in eggs stirring with flat of fork and shaking pan back and forth until omelet is firm on bottom and almost ser on top. Spread is ferm on bottom and almost over top. Sprinkle with cheese; cover skillet for about 2 min. , or until cheese starts to melt. Cut in wedges to serve. Darkfang
Seafarer's Casserole 1 package of noodles cooked and drained
1 large onion sliced thinly
1/5 beaker flour
3 dabs of salt
1 smidgen of pepper
Sliced mushrooms
2 mashed tomatoes
Cheese
Place noodles in a dish. Pour tomatoes in a pan and then add mushrooms and onion. Dabs of salt and pepper over it. Dice cheese and proceed to sprinkle it on top. Next, slowly pour mixture on top of the noodles. Bake for 30 minutes. Banek
Mint Tearage 2 cups mint tea
1 tsp. chocolate chips (melted)
1 lemon and juice
2 oranges
water
add tea, and melted chocolate into a cup and stir. next, juice lemon and orange and stir. heat and add water. Gieren
Gullyswag 1 cup rum
2 cups october ale
14 tsp. mint tea
2 gallons salt
add rum ale tea and salt and stir for 10 min.. let sit out in sun for 1 day and then cool in freezers and serve cold Gieren
Cheese Sauce 1/3 butter
1/3 cup flour
Dash of salt
Pinch of peppers
2 cups milk
3/4 cup cheese
Melt butter over low heat in a medium-size saucepan. Stir in flour, salt and pepper; cook, stirring constantly, just until mixture bubbles. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 1 minute; stir in cheese until melted. Keep warm. Serve with broccoli. Banek
Hot Soup carrots,peppers,onions,shrimp and slices of potatoes. cut up everything and put it in.Its perfect for cold days. Klitch
Sweet Water grapes,cherries,rasberrys and straberrys and water. well you take a barrel and put the water in it then sqeeuze the juice in it from all the berry's then stir. Klitch
Mice Popper Cake 2 lbs. Biscuit Batter
1 1/2 Cups Sugar
3 tsp. Cinnamon
1 Cup Raisins
1 Cup Walnuts
1 1/2 cups of butter
Form 1/2 of the batter into small balls and place them into a tube or bundt pan. Add 1/2 cup of the nuts and 1/2 cup of the raisins. Mix the sugar and cinnamon, and sprinkle 1/2 of it over the bread.

Form the other half of the batter into small balls and place over the existing mess. Add the rest of the raisins and nuts, as well as the rest of the sugar- cinnamon mix. Melt butter and pour over the whole cake. Bake at 350 degrees for 40 to 50 minutes.

Taji Stormchaser
Honeyed Milk Honey
Milk
You put enough honey into a glass to cover the bottom, then pour how much milk you want to drink. If you really want a sweet drink pour more honey in AFTER you pour the milk. Personally I think that a light hint of honey tastes best. Swiftclaw
Mushrooms and Leeks 8 small leeks, sliced into rings and carefully washed (white part only)
3 Tbspbutter
1 1/2 lbs mushrooms, quartered
1 cup vegetable or chicken stock
1/2 tsp brown sugar
pinch of saffron threads
1/2 tsp fresh ginger, minced
3 Tbsp butter
3 Tbsp flour
salt and pepper to taste
Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and golden brown. Add this mixture to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste. Taji Stormchaser
Cherry Pottage Ingredients:
2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt

For Garnish:
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available

Remove the cherry stones. Puree the fruit in a with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Keep cool until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish. Taji Stormchaser
Cold Mountain Ale spring water whiskey vodca Wine champian cranberry juice first get some brarrels poor the ingredients into it and then let it sit a week then it is ready to Drink.

Danger: may become very sick and have hangovers and then u could pass out and never wake up from ur great sleep

Klitch
Berry Everst Pie blue berries black berries rasberries Cold honey dough strawberries first mash the berries then make dough into a pie shape then put the mashed berries in the pie then poor the honey all over it then cook for 1 hr then let it settle Now EAT Klitch
Spice Mice assorted spices, mice First catch mice then u kill them. After this u cover them with spices. Then cook for 2 hours and wa la ur wonderful food. Shadow
Preserved Meat fish honey cook the fish over the fire then dip in honey. Then put in frezzer then have a fish pop. Klitch
Honey Berry Ale Honey, all different berries get barrel Pour honey into barrel with berrys Then shake then let sit for 2- 3 weeks THEN DRINK Danger: May get very sick and very nochious. can get hangover and puke a lot! Shadow
Greeneye's Brownies 1/2 cup butter
4 ounces chocolate
1 1/2 cups suger
3 eggs
1 1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
stir the eggs, butter, chocolate, together. Then add the flour, hen vanilla, then salt, then suger, then stick in the oven and bake away. bake for about 25 minutes. And then eat them. Nightflame Greeneye
Sour Ale whiskey rum ale, lemon juice poor whiskey rum and ale into a barrel. then u poor 1 gallon of lemon juice into the barrel stir. and let settle for 2 days and then drink Shadow
Dark Hole 2 quarter ounces of butter
1/2 pound of chocolate
1 ounce of eggs
1 pound of wiped cream
1/2 ounce of sprinkles
1 cup of flour
mix it all togeter in a blender. Stick in oven at 330 degrees ferenheight and keep in for 30 minutes. Take out and stick in frig for 1/2 day.comes out like creamy pudding. Elmtail
Hot Carrot Soup green peppers red peppers tons of carrots onions and water and sauce poot sauce in water to form tasty liquid then cut up all vegetables and put them in and cook Klitch
Crispy Roll Soup Water,Tomato sauce,roll bread,onoins,carrots,and some mushrooms First mix the tomato sauce and water then cut up some onions and carrots and last mushrooms and put them in the soup.Put rolls in the oven at the same time as the soup.Then when soup is served rip pieces of roll and put in soup. Klitch
Sipeberry Pie peperrica,Cinimon,sugur,nutmag ,sasafras,safron,strawberries, Blue berries, peaches, plums, Dough First get dough roll it then mold it into pie shape. Then put all the spices in to a bowl and mash them so there one thing and then put all the berries into another bowl mash them. Then poor all the berries with the spices. THen take that bowl with spices and berries and poor it into the dough. Then cook and its ready to eat Shadow
Skants' Honey Milk Honey, Milk Get a glass, put in as much honey as you think you can cope with. Fill glass with milk. Heat until honey is 'melted'. Stir and Drink Skant Bloodfur
Mint Glog 1. salt water
2. mint
3. tea
4. melted cheese
mix all at one time. shake well! Ruffpaw
Cookies 5 Pawfulls of Baking soda
2 1/2 pawfulls of flour
30 Cups of melted Chocolate
Mix together and stick in oven for however long you want on whatever temperature you want Romsca
Honey Worm Cake honey, cake mix, worms fist get a pan and put the cake mix in it. then u put the honey and worms in. After this poor cake mix on top of that. put in oven and wait 1 hr and then eat Bloodwrath
Damson Cordial 3 1\2 cup red damsons 1 1\2 cup club soda 1 tbl. lemon juice 1\6 cup sugar 1 cup cranberry or strawberry juice A Juicer Juice damsons, and boil juice Add sugar and lemon juice Cool juice Add Cranberry, or strawberry juice, Club soda and if you would like, another 1\2 cup seltzer water if too tart. Cool, serve, enjoy. Roth Rouga
Fish Cakes and Salad 12 oz (or more) shrimp meat 1/2 cup minced roasted red peppers 1/4 cup chopped fresh mint 1/4 chopped fresh dill 3/4 TBl. hotroot mix (hot sauce) 1 tsp ground sea salt 1 tsp. fresh pepper, ground 1 cup bread crumbs 1/2 tsp. lemon juice 1 cup mayo 1/4 cup olive oil 1 Tbl. butter 4 cups spinach, cleaned diced veggies to taste Salad dressing (any kind) to taste Combine all ingredients together, except 1/2 cup of bread crumbs, olive oil, butter, spinach, veggies, and salad dressing. Mix well. heat olive oil and butter in a saute pan over medium heat. With mixture, form 2" round disc shaped cakes. Gently dip into remaining bread crumbs and coat. Saute until golden brown and heated though, about 5-10 minutes. Drain on paper towels. Lightly toss spinach and veggies with dressing. Serve cakes on a bed of salad. For you otters, if the amount of hot sauce is too little, just add more! Roth Rouga
Glazed Fruit Turnovers 1 cup chopped, peeled apple or pear 2 tablespoons raisins or snipped apricots 1 tablespoon granulated sugar 1 teaspoon all-purpose flour 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon Dash ground nutmeg 3 sheets frozen phyllo dough (17x12-inch rectangles), thawed For Icing: 1/4 cup sifted confectioners' sugar 1 teaspoon fat-free milk For filling, in a small mixing bowl combine apple or pear, raisins or apricots, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth, and removing only one sheet at a time. Using a sharp knife, cut the stack lengthwise into 4 strips. For each turnover, spoon about one-fourth of the filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 angle. Continue folding to form a triangle that encloses the filling, using the entire strip. Repeat with remaining strips of phyllo and filling. Spray tops with nonstick cooking spray. Spray a baking sheet with nonstick cooking spray. Place triangles on the baking sheet. Bake in a 350 degree F oven about 15 minutes or until golden. For glaze, in a small bowl combine confectioners' sugar and milk. Drizzle over warm turnovers. Serve warm or cool. Roth Rouga
Raspberry and Cream Scones 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/4 teaspoon salt 1/4 cup (1/8 lb.) butter or margarine 2 large eggs 1/3 cup whipping cream 1/4 cup raspberry jam 1. In a bowl, mix 2 cups flour, baking powder, 2 tablespoons sugar, and salt. 2. Cut 1/4 cup butter into chunks; add to bowl. With your fingers or a pastry blender, rub or cut in butter until dough forms pieces no larger than small peas. 3. In a small bowl, beat eggs with cream to blend; set aside 1 tablespoon. Add remaining liquid to flour mixture and stir with a fork just until dough is evenly moistened and sticks together. 4. Scrape dough onto a lightly floured board; turn over to coat with flour. 5. To knead, gently slide your fingers under side of dough opposite you, and lift and fold about half the dough over the portion on the board. Press down gently and push slightly forward. 6. Rotate the dough 90° so a pointed end is in front of you. Again slide your fingers under the farthest point and lift and fold about half the dough over the portion on the board. Press down gently and push slightly forward again. Keep turning and kneading just until dough forms a neat ball, 3 or 4 more times. 7. In a buttered, floured 10- by 15-inch pan, pat dough into a 1-inch-thick round. With a floured sharp knife, cut round into 6 to 8 equal wedges and leave in place. 8. Dust your thumb with flour and push it straight down and almost through the middle of the wide end of each wedge, wiggling to make a hole that is 1/2 to 3/4 inch wide. Divide jam equally among the holes. Brush reserved egg mixture over dough and sprinkle evenly with 2 to 3 teaspoons sugar. 9. Bake in a 375° oven until richly browned, about 25 minutes (350° in a convection oven). Serve hot. Roth Rouga
Honey Mulled Cider 1 large lemon, cut in half 1 medium orange, cut in half 16 whole cloves 4 cups clear apple juice 1/2-3/4 cup honey 4 (2-inch.) cinnamon sticks 1/4 tsp. ground ginger medium non- reactive saucepan stove heatproof serving bowl glasses Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and honey; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. If desired, strain cider, and place 1 or 2 cinnamon sticks in glass or cup. Serve immediately in a heatproof serving bowl. Makes 6 servings. Roth Rouga
Spiced Baked Apples 1/2 cup sugar 2 tablespoons all-purpose flour 1 1/2 teaspoons ground cinnamon 6 Golden Delicious apples 2 tablespoons melted margarine 1/3 cup chopped walnuts light cream Oven, pie plate or shallow dish 1.) Heat oven to 350° F. In pie plate or shallow dish, combine sugar, flour, and cinnamon, mixing well. Peel and partially core apples, leaving bottom end of apple cores in place. 2.) Dip apples in melted margarine, then roll in sugar mixture. Place coated apples in shallow baking dish. Combine walnuts, remaining margarine, and remaining sugar mixture; spoon into centers of apples. Add water to just cover bottom of baking dish. Bake 45 minutes or until apples are tender. Serve warm with light cream, if desired. Roth Rouga
(No-bake!) Apple-Strawberry Creamy Crumble 2 cups sliced, peeled, cored apple, 2 cups or more sliced hulled strawberries, 1 standard-size sack of bread crumbs bread crumbs, 1 cup brown sugar, 3/4 cup honey, 3/4 cup meadowcream spoons, spatula, 1 large mixing bowl, small pan Preheat oven to 175 or so.In mixing bowl, combine sugar, honey, and meadow cream. Stir until well-mixed, then add most of the sack of bread crumbs until the mixture seems almost solid. Set aside in cool place. Line small pan with half of remaining bread crumbs. Cover with one-tird of sugary mixture. On top of that layer, add a layer of sliced apples. Cover with half of remaining sugary mixture. Add layer of sliced strawberries, and spread the rest of the sugary stuff on top. Cover with the remaining bread crumbs. Eat any leftovers. Store in cool, sheltered place for at least 20 minutes. Before serving, lightly toast. Roth Rouga
Woodlands Vegetable Soup Carrots
Turnips
Lettuce
3 Apples
Boil water in a pot for about half an hour. Then chop up the carrots and turnips into pieces each about 1 square inch. Slowly add the lettuce, then finally add each apple one by one. Let it cook for about 10 minutes and there you have it! Banek
Mint Mud Dish 1. mint
2. mudd
3. butter
4. candied chestnuts
5. 1/2 c. salt
6. sugar
7. 9 eggs
mix well and cool for 2 hours. Gieren
Seaweed Soup Seaweed, Salt water Get a helmet and fill it with salt water. Add seaweed. Boil until seaweed starts to disintergrate. If you don't die from the saltiness, you have a nourishing soup. Skant Bloodfur
Strawberry Fizz Strawberies 1-3
Strawberry soda 1 can
cream
pour your soda into a cup. Add 1,2, or 3 strawberies to you cup for extra flavoring. For the next part you might want a napkin under your cup. Aput in a couple spoonfuls of cream and it should fizz, if not ad a little more cream. And eat (But be careful the fizz doesn't go up your snout.) Slash Streampaw
Sweet Oatcakes 1/2 cup rolled oats 1/3 cup water 3/4 cups milk 1/4 cup raisins or any dried fruit 1/2 teaspoon cinnamon honey Combine water, milk, and raisins in a saucepan. Boil. Slowly stir in oats, honey (to taste), and cinnamon. Turn down heat and cook for about 10 minutes. When oatmeal is a lot less sticky, pour into bowl. Spray cookie sheet with cooking spray. Take small handfulls of the oatmeal (This is very messy!) and knead into balls. Place on cookie sheet. Poke small holes in each ball and fill with honey. Close with extra oatmeal. Place cookie sheet in oven and bake for about 10- 15 minutes. Servings vary with the size of the oatmeal balls: makes from 8 to 15. Roth Rouga
Rosemary Popovers 2 eggs 1/4 tsp. salt 1 cup milk 2 Tbs. unsalted butter, melted 1&1/2 Tbs. very finely chopped fresh rosemary 1/2 Tbs. very finely chopped fresh parsely 1 cup all- purpose flour Butter a popover pan or 12 standard-sized muffin-tin cups. In a bowl, combining the eggs and salt and beat lightly with a whisk. Stir in the milk and butter. In another bowl, stir together the rosemary, parsely, and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven. Set the oven temperature to 425ºF and bake for 20 min. Reduce temperature to 375ºF and bake until the popovers are golden, 10-15 min. longer. They should be crisp on! the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 min. for futher crisping, then remove and serve at once. Makes 12 popovers. Roth Rouga
Skilly and Duff 3 scoops crisco shortening 3 medium potatoes 5 large eggs salt Peel potatoes, and cut into small cubes. (The size doesnt matter, whatever your preference is.) Put the potatoes in a frying pan, with the crisco shortening. Start frying them on medium low. Next, while watching the potatoes, and stiring them regularily, break the eggs into a bowl, and beat them. When the potatoes are brown, and almost fully cooked, pour the beaten eggs into the frying pan. Wait a few minuts, until the eggs are almost hard. Then flip the outsides of the egg into the middle. Do it gently though. Repeat this once more. Once you are done with that, you dont have to worry about flipping them gently anymore. Just flip them a few more times until the eggs are sticking to the potatoes. Add salt to taste. All that is left to do is get them out of the pan and enjoy. Roth Rouga
Lemon 'n Butter Trout 1 medium trout 1 lemon 3tbsp butter Parsley Clean the trout. Place trout in lightly greased baking sheet. Put 3tbsp of butter inside trout. Cut lemon in half and squeeze juice from one half on the inside of the fish. Slice the remainder of the lemon and put the slices on top. Lightly sprinkle 1 and a half tsp of parsley on top of the fish. Cook until inside is moist and flaky. Roth Rouga
Strawberry Cordial Plain Seltzer Water strawberries Sugar Confectioner's Sugar Whipped cream Heavy Cream Pour seltzer into a large pitcher. On stove, heat up strawberries until soft. Pour them out into a strainer over a bowl. Smash them up with a spoon until very mushy and soft. Then add the pulp and the juice to the seltzer. Pour about 1 cup of granulated sugar (more or less, according to taste) into the seltzer container. Mix well, then put in about 1 handful of confectioner's sugar. Stir well again. Pour in about 1/2 cup (more or less, according to taste) of heavy cream, and stir slowly. Chill for about 1/2 hour or longer, then take out and put some whipped cream on top. Enjoy! Roth Rouga
Oat Cakes 1 tablespoon butter 1 tablespoon water 2 tablespoons honey 1/4 teaspoon salt 1 cup oat flour* 1 teaspoon baking soda 1/2 cup milk *note: To make oat flour at home, gring rolled oats in a blender or food processer and measure out the ammount you need for the recipie. Another note: I lost the correct name of this recipe - if anybody (the author?) knows it then please tell me. Preheat oven to 325 degrees. Grease a cookie sheet Melt the butter in a small saucepan. Stir in the water and honey. Remove from the heat. In a medium sized bowl, mix the salt, flour and baking soda. Add the butter mixture and stir with a fork untill you have a mealy dough. Add the milk and stir untill a smoth batter forms (it should be somewhat thick). For best results, let the mix sit! for a few minutes. Drop teaspoonfulls of batter about 2 inches appart on the cookie sheet. Bake for about 10 minutes untill they're golden brown. Remove from the cookie sheet with a spatula and cool on racks. Store in an airtight container. Serve warm or cold with honey and/or butter. Roth Rouga
Pigeon Soup wood pigeon,water,spices,leek and carrots boil water and roast the wood pigeon put spices in water to make taste great. cut up carrots and put in leeks Scar
Stuffed Shrimp 12 Shrimp 6 count (large)
½ cup dry White Wine
½ tsp. Garlic (Chopped)
¼ cup Parsley (Chopped)
1 tbs. Capers
1 cup Bread crumbs
1 Tbs. Dry Mustard
¼ lb. Butter
Olive Oil (if required)
Mix ingredients together, leaving the shrimp to the side. If mixture is too dry add some Olive Oil. Mixture should be at the point where you can mold the mixture. Take the shrimp which has been split and add stuffing along the split shrimp. Bake at 350 degrees for about 8-10 minutes. A lemon butter sauce can be drizzled on the finished product (3 Shrimp person). Serves 4 Ramira Nightwake
Awers 1. 1 cup leaves
2. 1 gallon mud
3. 1 cup herbs
mix all and boil 10 min. Gieren
Cabbage Special 2 cups of milk
3 spoonfuls of flour
1 spoonful of sugar
1 steck butter
Cut cabbage in small pieces; boil 10 minutes in salted water. Drain. Pour in baking dish. Combine all sauce ingredients in saucepan and cook till thick. Pour over cabbage. Banek
Vermin Coffee 1. 1 oz. black herb tea.
2. 2 cups glog.
3. 1 tbsp. mud.
mix black herb tea and glog. boil 10 min. add mud and serve hot or cold. Gieren
Log Glog 1 pint of salt water.
2 cups of bark.
1 gallon of mint tea.
mix well. boil for 30 min. Gieren
Gloglory: Drink of Evil mud
mint tea
salt water
warm mud and mix with mint tea. add salt water and boil for 20 min.. cool for one hour and drink. Gieren
Hordebeasts' Stew As much grass that you can gather, Flour (mouldy is best), Ditchwater Fill any container you can find halfway up with ditchwater and set over a fire to boil. Once it has started to bubble, put all the grass in. Then when grass is tender add the flour. Mix until combined and add more ditchwater if needed. It is best served hot but if you want, you can add more flour until it makes a dough that you can carry to eat whilst marching. Skant Bloodfur
Saltwater Whiskers 1 cup of dried breadcrumbs
3 cups saltwater
8 ounces crab oil
5 thin,edible seaweed strips
Take the seaweed strips and moisten them in half the saltwater.Let dry.Pour crab oil over both sides of seaweed generously.Let dry. Drip remaining saltwater on both sides and add breadcrumbs.Bake in sun for 1 day under immense heat.If you wish you may add diced hot peppers before baking.

After baking,chew or suck on for as long as you can tolerate the salty snack! Warning: do not feed to dibbuns!

Citrus Blossom
Goolaa earth worms, freshly picked blue berries and black berries, trout 1. mix the earthworms and berries together
2.get a rock mush the trout to where it is flat
3.take out the guts and mix it with the first mixture.
4.throw the rest of the trout back in the water
5.enjoy
Kimori
Fryed Trout ~One Trout.
~Vegetable oil.
~Equal parts white flour and cornmeal.
~Salt and pepper.
~Clean and fillet the fish.
~Mix the white flour and cornmeal together.
~Dredge the fillets through the mixture.
~Oil up a frying pan to get it ready.
~Fry the fish over medium heat until it terns gold.
~Flip the fillets regulerly so that they cook evenly.
~Add salt and pepper to your own taste.
Brush Tail
Nutbread 2 c. flour, 3/4 tsp. salt, 3/4 c. sugar, 3/4 c. milk, 3/4 c. nuts, 1 1/2 tsp. baking powder, 1/4 c. shortening, 2 eggs, flour, baking powder, and salt Cream sugar and shortening. Beat eggs and add to mixture. Add milk and flour mixture. Grease and line pan. Bake 1 hour and 350 degrees. Redeye
Marchpane 1/2 cup almonds ground fine, 1/4 cup flour, 1/4 chestnuts ground fine, 1/2 cup honey Mix all dry ingredients together and add honey. Stir well. Redeye
Oatcakes 1 1/2 cups rolled oats, 1/4 cup milk, 1/2 cup honey, 1/4 cup sugar, 1/2 cup dried fruit, 1/4 cup apple pieces, 2 pawfuls of hazelnuts, 1 table-spoon plain flour Preheat oven to 160*C, mix all the ingredients together, and pour into a cake tray. Put into the oven until golden brown and firm, then cut into about six squares. Serve hot with honey drizzled on top for breakfast. Redeye
Pear and Cherry Custard Pears (peeled and sliced), cherries (pitted), custard, pastry Cover the bottom and sides of a pie tray with pastry. Then cover this with the pear slices. Fill the tray 3/4 full with custard then put the cherries on top. You can cover the top with more pastry or leave open, cook until the pastry is crunchy. Redeye
Feast Cake Two cups of arrowroot, and pollen flour (wheat flour), chopped chestnuts, honeyed damsons, sugared violets, raspberries, flaked beechnuts, dried plums, rosehip syrup, wild buttercup cream (meadow cream), blackberry cream, almond paste, half a cup of greensap milk (Ssoybean milk, or a regular cup of cow's milk), candied maple leaves, 4oz. (125g) butter, 4oz.(half cup) sugar, 2-3 eggs, pinch of salt, and a pinch of baking soda Mix the butter and sugar together until creamy. Then, put in the flour, salt, and baking soda. Mix together. Pour in the milk and mix. Add half of the flaked beechnuts and about 10 honeyed damsons. Mix. Take your pan, and butter it. Place the raspberries and the honeyed damsons in neat lines. Bake in a 350 degree oven. Repeat to make two cakes. Once they are firm and cool, slice each cake longways two times. On the bottom layer of the first cake, spread some rosehip syrup lightlyv across it. Put the sugared violets on it. Place the next layer (of the first cake) lightly on top and spread with blackberry cream. Sprinkle with candied maple leaves. Next layer (of the second cake) placed lightly on top, and spread with almond paste and scatter the rest of the flaked beechnuts on top. The last layer, spread wild buttercup cream on top, some chopped chestnuts, and some rosehip syrup to give it a light pink color. This is very sweet, so drink some milk with it. Redeye
Candied Chestnuts A barrel of chestnuts in all sizes and shapes, 2 to 5 liters of honey (depends on the amount of chestnuts) 2 liters of maple syrup (specials, only for feasts and celebrations) 1. It's very simple: pour the honey slowly into the barrel of chestnuts, making sure you pour it all evenly. Too fast will not cover all the chestnuts.
2. Cover the barrel top and store it in a cool, shady place. The honey will begin harden. Leave the barrel for about 2 to 3 days.
3. After the days are over, open the barrel and the candied chestnuts are ready to eat, and should be consumed within a week. If it is left for too long, the honey would harden too much and be difficult to chew
Redeye
Deeper'n'ever Pie 4 large potatoes,peeled,cut in quarters,cooked and mashed. -2 small turnips,peeled,cut in chunks,cooked and mashed. -2 beets-boil whole in their skins until tender,cool, peel and slice thinly. -1 large onion-sliced and sauteed in butter. 1 cup (or more) of cheese, grated. Make a crust for a covered pie. Roll out bottom crust and fit into pie plate. (9x9) Put half of the cheese over the bottom crust. Mix potatoes and turnips together and add 1 Tablespoon butter and ¼ cup of milk. Put half of this into the pie crust. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put rest of potato and turnip mix on and rest of cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375° for 35- 40 minutes until crust is browned. Redeye
WaterShrimp Hotroot soup 3 pounds watershrimp (shrimp) cooked,shelled, and deveined, Salt, Freshly ground pepper, 3 tablespoons bacon fat, a pinch of cayenne pepper,1/4 teaspoon chili powder, and 1/2 teaspoon arrowroot, 1/2 onion, chopped 4 cups sliced okra, 1/2 cup chopped sweet red pepper, 1 1/2 cups chopped fresh or canned tomatoes, 2 teaspoons basil, crumbled 1 cup cooked rice Boil watershrimps. Melt bacon fat in large skillet and brown watershrimps lightly. Remove from pan and set aside. Add onion, okra, hotroot powder mix, and pepper and cook over medium heat, stirring constantly for five minutes. Stir in tomatoes, basil, and three cups of boiling water. Mix in watershrimps and about a teaspoon of salt. Cover and simmer 30-40 minutes. Add cooked rice, mix well, and cook 5 more minutes to heat through. Redeye
Strawberry Fizz Strawberry juice, Club soda, Cream, Strawberries Put the strawberry juice in a cup. Mix in club soda (not too much). Stir until completely mixed. Add a little bit of cream and stir thoroughly again. Chop up strawberries, add them to the drink. put it all in the refrigerator untill cold. Redeye
Mushy Mush Mush Carrots, lettuce, black berries 1.Mix the carrots and lettuce together in a pot.
2.Add the black berrries in one at a time.
3.Stir throughly
4.Feed the dibbuns first
5.Then feed the adults
6.Enjoy
Kimori
Mud Blood 1 pint of glog.
2 cups of mint tea.
3 pints of mud.
1/2 tbsp. october ale.
mix glog and mud. boil 5 min. and cool1 hour. add the rest of the ingredients and boil 13 min. serve cold Gieren
Grayfish Upside-down Cake 1 cup flour
3 cups sugar
2 sticks of creamed butter
4 lbs of chocolate (can replace with other flavors)
1 pound of sliced, cooked grayfish (may be pickled)
3 teaspoons of vanilla extract
1/2 pound of icing (any flavor)
Mix all ingredients except the grayfish and icing until the batter is a creamy paste. Pour it into two round pans for the thickness of the cake. Put it in the wood stove for about an hour or until brown on the crust. Take it out of the oven and let it cool for a while. Take the grayfish and icing and spread it on the top and bottom and sides of each cake. Sirves 10 people. Kallen Renbauch
Mush Black berries
Red berries
Get a bowl put beries in mush til it becomes a liquid and enjoy Gant
Moss Drynk Driftmoss
sea salt
willow tree bark
water
berries
rantweed
sunflower seeds
Simmer first four ingredients in iron pan.stir occasionally, keeping bark submerged. when soft add with other ingredients. let cool. Darkfang
Vegitarrians Treat Carrots
Onions
Patatoes
Lettuce
First, you make a pot of water, stick over a fire for about half an hour. Chop vegetables into pieces about inch long and an inch wide and pour them into the pot, cook for about minutes and serve hot. Goes best with Elderberry Wine. Banek
Moldy Stew 1. any old moldy ingriendients you can find
2.water
3.spices
4.weeds,pondscum,swamp- slime,and dead grass,if any.
crush spices and dead grass together and place in cauldron.light on fire. (old whiskers work best). dump in water, putting out fire and "activating" the spices. throw in moldy ingredients.stir until it begins to foam. gulp it down if you can. *gulp* BLECHH! hey, it works in times of famine. Citrus Blossom
Bark Pie bark of a willow tree
eggs
strawberrys
pie dough
chocolate filling
seeds of choice
pie crust
mix together ingredients, fill pie crust with filling."criss-cross" dough over pie. bake for 30 min.let cool for 10 min. Darkfang
Stew Brew ground flower petals
assortment of fruit juices
pure rain water
grubworms
potaetoes
combine 1st 4 ingredients. cut potaetoes into chunks, add in pot. When potaetoes soft, add grubworms. serve immeadeatly Dragoon Quickclaw
Raider Soup an Grull Onions,vinegar,and snake tooth mix water and onions and then an hour later ya put vinegar ina it then ya cut some snake fang and add it ya wait uhhhhhhhhhhhh a hour ya see then ya uhhhhhhhhhh oh ya eat it er Gancho
Mud Glud Mud
tagleweed
cordial ( optional flavor)
mulburry leaves
start with mud, slowly add other ingrediants one at a time Darkfang
Vortal 1 gallon glog
1/2 cup alchohol
2 cups october ale
mix well and drink Gieren
Cherry and Sugared Plum Flan 5. cups of ripe dark cherrys

1 lb. of sugared plum

2 and a half cups of flour

1 cup of sugar

meadowcream (as much as needed)

1 or 2 tablespoons of water (for mixing the batter up)

Ok. First squeeze 2 cups of cherrys to make cherry juice. Then take the cherry juice, pour in a bowl, and add the sugar, flour and water. Mix well. Then go to the oven and cook until nice and golden brown. Take it out, sread on the meadowcream, then decorate it with the sugared plums. Enjoy! Berryice Moonseeker
Blood Cake 1 pound glog
2 eggs
6 pounds flour
2 cups vinager
9 pints blood
mix well and bake for 30 min. at 230 degrees. Gieren
Summer Salad Turnips,radishes,Lettuce Leaves,onions,berries,sliced apples,and spinach. slice and cut everyting about a little more than half and mix together all of the ingredients. Shadow
Fattening Glug 2 pounds raw cow fat
1 pinch salt
6 pints october ale
mix and let sit for 3 days. Gieren
Honey Brittle 1. one bee-hive full of honey
2. two cups of sugar
3. 1/2 cup of corn oil
4. one cup of flour
5. sticky paws or dried sticks (optional)
First, take the bee hive and MAKE SURE there are no bees in it. This step is the MOST IMPORTANT! Next,take the two cups of sugar and mix in to the honey. Take the 1/2 cup of corn oil and mix into the sugar-honey mix. Then, to make the honey into a stiff but sticky consistency, add the cup of flour. Now, take the sticky mixture, pat into clumps, and set in direct sunlight for 1/2 hour.(OR, take some sticky paws and coat with mixture. Let dry, then suck on paws to eat! OR Use dried sticks to make honey- brittle lollipops!) You now have chewy morsels to chew upon during a hard day's work at the fort! Citrus Blossom
Leek and Potato Turnovers 1 cup chooped potatoes
1/4 cup chopped leeks
1/2 cup milk
About 2 cups of biscut dough.
Cook potatoes until they are soft but not going to fall apart. Mix potatoes, leeks and milk in a pan until mixture thickens. Mash a little more than half of the taters. Cut squares of dough, about 5x5 inches. Spoon potatoe mixture onto the dough squares and fold squares over. Seal all sides so the potatoes are safe inside the dough. Bake the turnovers until they are golden-brown. Tawney L. BallyHare
Almond Suprise 1/2 cup diced almonds
1 cup honey
1 cup flour
1 tsp powdered sugar
some *assorted berries
So what I'm a warrior? Don't mean I cain't cook. So to prove it, here's me Almond Suprise. Ya take the diced almonds and put them in a cookin' pot with boiled almonds. When it's all nice and thick, ya add the flour and ya pour it into a platter that has been lined with powdered sugar. Smooth it out and top it with a light coat of powdered sugar. And for you wimps, ya can place a perty berry or two on top for decoration. So there, I cain cook. Shadow Slyfox
Ferret's Seaweed Grog 2 cup apple cider
2 cup water
1/2 cup sugar
1 cup orange juice
1/4 cup seaweed juice (salt water)
Pour apple cider into a pitcher, add water, orange juice, seaweed juice, and sugar. Mix so the sugar dissolves.

It's a bit salty sometimes, but you can vary the recipes with more apple cider or sugar if that's the way you like it. Ferret's like it salty.

Sierra
Grand SeaGrog 1 cup of the oldest chopped seaweed stored in the kitchens
1/2 tablespoon of water
2/3 cup red wine(at least 1 year old)
1/3 tablespoon of seawater
hottest peppers you have got
WARING NOT FOR THE WEAK.

This is a secret recipe that me old ma used to make before those crused odders killed her,"waving his sword in anger". This stuff will give a kick, let me tell ya the frist time I had it a flew outta my chair. This stuff is Great for those stubborn recruits that won't get outta bed one sip and they won't know what hid'em.

Zenvag

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